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Looking for a fresh and flavorful zucchini recipe to elevate your summer sides? This baked zucchini with feta dish is bursting with bright Mediterranean flavors, thanks to creamy brined feta, preserved lemon butter, and crispy artisan bread. It’s a simple yet satisfying way to turn a humble vegetable into something truly crave-worthy—and it's easy enough for a weeknight but elegant enough for entertaining.
Inspired by a cherished family recipe, Chef Tracey Shepos gives this classic a modern twist. The combination of tangy lemon, savory garlic, and bold feta creates a vibrant contrast to the tender roasted zucchini. Watch the full cooking class video below to follow along step-by-step and bring this standout side dish to your own kitchen.
Why You’ll Love This Baked Zucchini Recipe
This baked zucchini with feta delivers bold, craveable flavor with surprisingly little effort. Roasting coaxes out the zucchini’s natural sweetness and gives it a tender, slightly caramelized texture that’s miles beyond your typical steamed or sautéed version. Creamy brined feta, garlicky preserved lemon butter, and crispy torn bread take things to the next level, layering in richness, brightness, and crunch. Whether you serve it as a side for grilled meats or as a light summer main with a glass of chilled white wine, this zucchini recipe feels both comforting and elevated—especially with its roots in Chef Tracey’s nostalgic family favorite.
Key Ingredients for Baked Zucchini with Feta
Every element in this dish plays a flavorful role, coming together to create a side that’s rich, bright, and totally satisfying. Here’s what makes it shine:
- Zucchini – Roasting brings out its natural sweetness and gives this mellow summer squash a tender, almost buttery texture.
- Feta in brine – Go for the real deal here—crumbly, salty, and bold. We love Mt. Vikos for its rich, tangy flavor that holds up beautifully in the oven.
- Preserved lemon – This ingredient adds a punch of citrusy intensity that fresh lemon can’t match. It’s the secret to the butter’s bright, complex flavor.
- Garlic & oregano – These two build savory depth and play perfectly with the feta and lemon.
- Crusty bread – Hand-torn chunks soak up the olive oil and crisp into golden, craggy croutons right on top—no extra pan required.
- Olive oil & butter – The duo that keeps everything rich, golden, and deeply flavorful.
How to Make Baked Zucchini with Feta
- Prep the zucchini and bread: Preheat your oven to 425°F (convection) or 450°F (conventional). Halve the zucchini lengthwise and arrange them cut-side up in a baking dish, nestled close together. Tear the bread into rustic ½-inch pieces (about 2 cups total) and toss with olive oil in a bowl.
- Make the preserved lemon butter: In a food processor, combine the butter, preserved lemon rind, garlic, oregano, lemon zest, salt, and pepper. Blend until smooth and creamy.
- Assemble the dish: Dot the zucchini evenly with the preserved lemon butter. Sprinkle crumbled feta over the top, followed by the torn bread. Drizzle any remaining olive oil from the bread bowl over everything.
- Bake until golden and tender: Roast for about 15 minutes, or until the zucchini is tender, the feta is browned, and the bread is crisp. Rotate the dish halfway through if needed for even browning.
- Serve and enjoy: Serve hot straight from the oven, or let it cool slightly and enjoy at room temperature—it’s delicious either way.
Baked Zucchini with Feta, Preserved Lemon Butter & Crispy Bread
Recipe Type:
Side Dish
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Servings:
4
Ingredients
- 4 medium-size zucchini (about 1 1⁄2 lb total), trimmed and halved lengthwise 1 small loaf soft French bread
- 1⁄2 cup extra-virgin olive oil
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons finely chopped preserved lemon rind
- 2 cloves garlic
- 1⁄4 cup fresh oregano leaves
- 1 1⁄2 tablespoons finely grated lemon zest (from about 3 lemons)
- 2 teaspoons kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 4 oz good-quality feta cheese in brine, crumbled
Instructions
Preheat the oven to 425°F convection (450°F conventional).
- To prepare the zucchini and bread: Arrange the zucchini halves, cut side up and close together, in a baking dish. Tear enough bread into rustic 1/2-inch pieces to yield 2 cups. In a medium bowl, toss the bread with the oil.
- To make the butter: In a food processor, combine the butter, preserved lemon, garlic, oregano, lemon zest, salt, and pepper and process until smooth.
- To assemble the dish: Generously dot the butter mixture evenly over the zucchini. Top the zucchini evenly with the feta and then with the bread, making sure they remain on top of the squash. Drizzle any oil remaining in the bowl from tossing the bread over the top.
- To bake and serve: Bake for 15 minutes, until the cheese has browned and the zucchini is tender. Check the zucchini halfway through and rotate the dish 180 degrees if it does not appear to be baking evenly. Serve hot or at room temperature.
Wine Pairing: What to Sip with Baked Zucchini and Feta
With its creamy feta, citrusy preserved lemon, and toasty bread, this dish calls for a white wine that’s both vibrant and layered. Kendall-Jackson Vintner’s Reserve Chardonnay is a natural match—the wine’s bright citrus and tropical fruit notes echo the lemon and oregano, while its signature oak-kissed richness complements the feta and buttery zucchini.
Prefer something a little crisper? Kendall-Jackson Vintner’s Reserve Sauvignon Blanc offers zesty acidity, fresh citrus, and a touch of minerality that beautifully lift the brightness of the preserved lemon and cut through the richness of the dish. It’s a clean, refreshing pairing that lets every flavor shine. Sauvignon Blanc and Chardonnay wines from Kendall-Jackson really help to elevate this dish.
